Name: Arugula with Prosciutto and Mango
Yield: Makes 4 Servings
Ingredients: 2 mangoes, peeled, pitted, cubed; 2 tablespoons dry Marsala; 4 teaspoons extra-virgin olive oil; 2 teaspoons Sherry wine vinegar; 4 large bunches arugula, torn; 1 tablespoon freshly grated Parmesan; 12 paper-thin prosciutto slices

In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Recipe information

Yield
Makes 4 Servings

Ingredients

2 mangoes, peeled, pitted, cubed

2 tablespoons dry Marsala

4 teaspoons extra-virgin olive oil

2 teaspoons Sherry wine vinegar

4 large bunches arugula, torn

1 tablespoon freshly grated Parmesan

12 paper-thin prosciutto slices

Preparation

Step 1
Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
Step 2
Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.

TagsSalad Marsala Alcohol Beverages Mango Stone Fruit Fruit Arugula Leafy Greens Vegetable Parmesan Cheese Dairy Prosciutto Ham Meat Side Starter Lunch Dinner Gluten Free Nut Free Quick Easy No-Cook Bon Appétit

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